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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Naked Chili Rellenos (Pamela Pring) Recipe

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This recipe for Naked Chili Rellenos (Pamela Pring) is from Tatted Grannie's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound cooked shredded chicken breast (or rotisserie chicken)
1 tablespoon chili powder
6-8 poblano peppers
2 cups store bought salsa verde
½ cup cooked brown rice or quinoa
½ cup cooked but still firm sweet potato, large dice
½ cup canned black beans, rinsed
½ cup of corn kernels
½ cup fresh cilantro
2 cups shredded pepper jack, or monterrey cheese

Toppings
Avocado
diced jalapeno
lime juice
fresh cilantro
Directions:
Directions:
1. Preheat oven to 350º
2. Spray a baking sheet with cooking spray
3. Place peppers in a single layer on baking sheet
4. Bake peppers for 10-20 minutes, until fairly soft
5. Combine chicken, ½ cup of salsa verde, rice, sweet potato, beans, corn, cilantro, chili powder and 1 cup of cheese
6. Cut a slit down the length of each pepper
7. Using your fingers, remove and discard seeds from peppers
8. Stuff the chicken mixture into the peppers
9. Pour ½ cup of salsa verde into the bottom of a 13X9 inch pan
10.Place peppers in pan
11.Pour remaining salsa verde on top of peppers
12.Top with remaining cheese
13.Bake at 350º for 15-20 minutes, until cheese has melted
14.Add desired toppings
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I love chili rellenos, but wanted a lighter alternative to the batter dipped and fried version. There are many ways you can modify this recipe, including making it vegetarian or vegan.

 

 

 

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